Recipe courtesy of Yumna Jawad

Chopped Fattoush with Pita Chips

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 6 servings
Fattoush is a popular Mediterranean salad that’s made with fresh seasonal vegetables tossed in a sweet and tangy dressing and topped with crispy fried pita chips. This is a slight twist on the Lebanese version of the recipe I learned from my mom. Inspired by the scoopable salad trend on TikTok, I chop everything finely and use homemade baked pita chips to scoop everything up into one perfect bite.


Baked Pita Bread:




  1. For the baked pita bread: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Add the pita triangles to the prepared baking sheet along with the olive oil and sumac. Toss everything with your hands to combine. Spread the pita in a single layer and toast, stirring once halfway through, until the chips are browned and crisp, 7 to 10 minutes.
  3. For the dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in the olive oil, whisking continuously until emulsified.
  4. For the salad: Place the lettuce, cabbage, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine. Serve the baked pita chips on the side for scooping the salad.

Cook’s Note

Make sure the salad ingredients are dry. This is especially important for the lettuce, parsley and green onions, which can really affect the presentation if they are wilted, soggy or dark green. Washing and drying them in advance really helps with this.